Glazed Funfetti Muffins

Since it’s my birthday this week I decided to make a breakfast that’s only fitting. Glazed funfetti muffins! They taste just like funfetti cake but in muffin form, and they’re for breakfast! Yeah my birthday is not for a few days but birthdays deserve a week of celebration right :)?

I love muffins, they are like an excuse to have dessert for breakfast, right? Really I don’t believe in eating muffins every morning but for special occasions (or on the weekend) they are a must!

One of the birthday traditions we’ve started doing in our home is piling a stack of doughnuts on a plate then lighting some candles over them and waking our kids up while singing the happy birthday song with a plate full of gleaming donuts and holding a colorful variety of birthday balloons, yeah it’s like the best thing ever to wake up to :).

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It instantly puts a smile on their face. I started doing that since I’m not much of a morning person and usually don’t want to wake up super early to prepare an extravagant breakfast meal.

But I wouldn’t mind waking up a little early to make these and swap out that doughnut tradition for a funfetti muffin one. These muffins are easy to make and they are one of those things that both adults and children alike can agree on.

Who can resist anything when it comes in funfetti form? Save this recipe for the next birthday coming up on your calendar (and you might need to do a trial run this weekend right :).

Glaze

Instructions

Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside.

In a seperate mixing bowl, using an electric hand mixer set on medium speed, blend together sugar, butter and vegetable oil until creamy, about 30 seconds. Mix in eggs one at a time. Blend in vanilla and almond extract. Using a rubber spatula, working in three separate batches, beginning and ending with flour mixture, fold and stir in 1/3 of the flour mixture until nearly combined followed by 1/2 of the milk, repeat process once more then end by folding in remaining 1/3 of the flour mixture just until nearly combined. Add in rainbow sprinkles and gently fold into mixture (you just don't want to over-work the batter).

Divide batter among 12 paper-lined muffin cupcakes, filling each nearly full (about 1/3 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, about 15 - 18 minutes. Transfer muffins to a wire rack to cool. Dip in glaze while still slightly warm and allow excess glaze to run off, then turn upright and return to wire rack, sprinkle with rainbow sprinkles and allow glaze to set at room temperature. Store in an airtight container.

For the glaze:

In a shallow bowl, whisk together all glaze ingredients until well combined (If its too thick you can heat it in microwave about 10 seconds on high power).

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43 comments

Kristin H: Another perfect muffin recipe from you, Jaclyn! You really have the best muffin recipes! I know they will always turn out, and that they’ll have perfectly-domed tops. These were light and moist, and so pretty and fun. Thanks again for all the work you put in sharing your recipes with us. February 18, 2016 at 12:16pmReply

Jaclyn: I’m so happy to hear you enjoyed this recipe too Kristin, thanks for letting me know :)! February 18, 2016 at 7:01pmReply

Salsera77: Made these for my daughter’s 3rd birthday yesterday!!! As everything else from your site… they were super yummy!!! thanks for this!! January 5, 2015 at 4:04amReply

Jaclyn: I’m so happy to hear they were enjoyed! Happy birthday to your daughter :)! I have a 3 year old girl too, they’re so fun! January 5, 2015 at 6:25pmReply

Sloane: These look so pretty! I was wondering if the recipe would change in anyway if I wanted to make mini-muffins instead of regular muffins? September 24, 2014 at 6:03pmReply

Jaclyn: The only thing you’d need to change would be to reduce the baking time. I hope you love them! October 21, 2014 at 6:57pmReply

Deb: Tried making these tonight! My oven runs a little hot so they baked perfectly in 16 minutes, although some turned a touch darker than others. NOTE TO SELF: turn the next batch half way through.

But oh my God they taste like what I imagine a rainbow would taste like. Had to skip almond extract because no has and used star shaped jimmies instead of the regular kind because Wal-Mart’s baking section is pathetic, and they were still phenomenal. I can only imagine what they’d taste like if they were done exactly according to the recipe.

QUESTION FOR YOU: How would you recommend storing these overnight so they remain fresh the next day? Would I be able to put them in tupperware and into a fridge? August 16, 2014 at 6:12pmReply

Jaclyn: Yes I might try storing them in the fridge (in a container) because with mine I didn’t and the glaze became moist the next day so maybe the fridge would prevent that. August 16, 2014 at 8:48pmReply

Kristy @ Sweet Treats & More: Happy birth week!! we like to celebrate all week long too! And these muffins look amazing…my kind of breakfast:) June 5, 2014 at 8:04amReply

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Hello and thank you for stopping by Cooking Classy™! Here you will find a collection of delicious recipes all tested and approved by me, Jaclyn, creator of this food blog. Cooking is my passion so please follow along and share what I create!